Bring a pot of water to a boil. Simmer chopped carrots until very tender, 15-20 minutes depending on the size of the chopped pieces.
While carrots simmer, puree macademia nuts and oil in a food processor until a butter is formed. (If you're using a high-speed blender, you can skip this step and puree all the ingredients together once the carrots are done.)
Once the carrots are cooked, drain and place in the food processor with the macademia nut butter. Add maple syrup and vanilla and puree until a smooth, whipped texture is achieved, stopping to scrape down the sides with a knife as necessary. Salt to taste.
Allow to cool before serving. Enjoy on bread, crackers, veggies, a sandwich, you name it!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/01/carrot-butter/